If you're looking for a pasta dish that's both comforting and completely plant-based, this creamy vegan pasta is your answer. The sauce gets its luscious texture from blended cashews and nutritional yeast, creating a rich, cheesy flavor without any dairy.
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The sun-dried tomatoes add a sweet-tart punch that brightens the whole dish, while garlic and onion provide a savory base. It's a one-pot meal that comes together quickly, making it perfect for busy weeknights.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) fettuccine or pasta of choice
Use any long pasta; gluten-free works well. Buy a good bronze-cut pasta for better sauce adherence.
1 cup (140g) raw cashews
Soaked in hot water for 15 minutes if you don't have a high-speed blender. Sub with 1 cup silken tofu for a nut-free version.
1 cup (240ml) vegetable broth
Use low-sodium to control salt. You can substitute with water and a bouillon cube.
1/2 cup (60g) sun-dried tomatoes, oil-packed, drained and chopped
Oil-packed have more flavor; dry ones need rehydration. Reserve a bit of the oil for sautéing.
3 cloves garlic, minced
Fresh garlic is best; use 1 tsp garlic powder in a pinch.
1 small yellow onion, diced
About 1 cup. Shallots or leeks can be substituted.
1/4 cup (30g) nutritional yeast
Adds cheesy flavor; substitute with 2 tbsp miso paste if needed.
2 tbsp olive oil (or reserved sun-dried tomato oil)
Use the oil from the tomatoes for extra flavor.
1/2 tsp salt, plus more to taste
Adjust based on your broth's saltiness.
1/4 tsp black pepper
Freshly ground is best.
1/4 cup (10g) fresh basil, chopped, for garnish
Optional, but adds freshness. Parsley works too.
Tips & Tricks
- Soak the cashews in hot water for 15 minutes to ensure a silky smooth sauce, especially if your blender isn't high-speed.
- Reserve a cup of pasta water before draining; it's gold for thinning the sauce if it gets too thick.
- Don't overcook the pasta; cook to al dente so it holds up well in the creamy sauce.
Pro Tips
Step-by-Step Instructions
1. Soak the cashews
Place cashews in a bowl and cover with hot water. Let soak for 15 minutes while you prep other ingredients. This softens them for a creamy blend.
2. Cook the pasta
Bring a large pot of salted water to a boil (212°F/100°C). Add pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
3. Sauté aromatics
In a large skillet, heat olive oil over medium heat (350°F/175°C). Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
4. Make the sauce
Drain the soaked cashews and add them to a blender with vegetable broth, nutritional yeast, salt, and pepper. Blend on high until completely smooth, about 2 minutes. The sauce should be thick and creamy.
5. Combine and heat
Pour the cashew cream into the skillet with the onions and garlic. Add the sun-dried tomatoes and stir to combine. Cook over low heat (250°F/120°C) for 3-4 minutes until warmed through and slightly thickened.
6. Toss with pasta
Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Season and serve
Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil if desired.
Delicious Variations
- Add sautéed mushrooms or spinach for extra veggies.
- Use penne or rigatoni for a chunkier shape that holds sauce well.
- Spice it up with a pinch of red pepper flakes or a splash of lemon juice.
How to Store Creamy Vegan Pasta with Sun-Dried Tomatoes
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.
Frequently Asked Questions
Q: Can I make this gluten-free?
Yes, simply use gluten-free pasta. The sauce is naturally gluten-free.
Q: How can I make it nut-free?
Replace the cashews with 1 cup of silken tofu and reduce the broth to 1/2 cup. Blend until smooth.
Q: What can I substitute for nutritional yeast?
Use 2 tablespoons of white miso paste, or add an extra 1/4 cup of grated vegan parmesan.
Q: Can I use dried sun-dried tomatoes?
Yes, soak them in hot water for 10 minutes to rehydrate, then chop. You may need a little extra salt.
I hope you love this creamy vegan pasta as much as I do! If you try it, let me know in the comments below. Don't forget to share your creations on social media and tag me. Stay curious, stay safe.
Creamy Vegan Pasta with Sun-Dried Tomatoes
This creamy vegan pasta with sun-dried tomatoes is a 30-minute dinner that's rich, savory, and totally dairy-free.
🧂 Ingredients
- 12 oz (340g) fettuccine or pasta of choice
- 1 cup (140g) raw cashews
- 1 cup (240ml) vegetable broth
- 1/2 cup (60g) sun-dried tomatoes, oil-packed, drained and chopped
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1/4 cup (30g) nutritional yeast
- 2 tbsp olive oil (or reserved sun-dried tomato oil)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup (10g) fresh basil, chopped, for garnish
📋 Instructions
- 1Soak the cashews — Place cashews in a bowl and cover with hot water. Let soak for 15 minutes while you prep other ingredients. This softens them for a creamy blend.
- 2Cook the pasta — Bring a large pot of salted water to a boil (212°F/100°C). Add pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
- 3Sauté aromatics — In a large skillet, heat olive oil over medium heat (350°F/175°C). Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
- 4Make the sauce — Drain the soaked cashews and add them to a blender with vegetable broth, nutritional yeast, salt, and pepper. Blend on high until completely smooth, about 2 minutes. The sauce should be thick and creamy.
- 5Combine and heat — Pour the cashew cream into the skillet with the onions and garlic. Add the sun-dried tomatoes and stir to combine. Cook over low heat (250°F/120°C) for 3-4 minutes until warmed through and slightly thickened.
- 6Toss with pasta — Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7Season and serve — Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil if desired.
Ethan writes about technology and digital privacy, focusing on how to protect your online identity without being a tech expert. He translates complex security concepts into everyday language and practical steps.
